2 cups uncooked pasta – about half a box of pasta – I used rigatoni
1 veggie bouillon cube
1 bunch of asparagus – about 1 to 1 1/2 pounds – tough ends snapped off – cut into bite sized pieces
1 tbs olive oil
2 cloves of garlic – minced
1/4 tsp red pepper flakes
2 to 3 tbs sun dried tomatoes – I used the kind that was packed in oil – minced
1/4 to 1/3 cup of finely grated parmesan cheese
1/2 large lemon – about 1 1/2 to 2 tbs of lemon juice
2 tbs olive oil
1 small garlic clove – put through a press or finely minced
1 to 2 tbs finely minced fresh basil
5 twists of pepper from a pepper mill
A pinch of salt
Prep all your ingredients as you bring a large pot of water to a boil.
Snap off the tough ends of asparagus and discard. Cut the asparagus into bite sized pieces. Set aside.
Finely mince sun dried tomatoes and set aside.
Grate parmesan cheese and set aside.
Mince garlic and set aside.
Mince basil and set aside.
Make dressing by whisking together lemon juice, 2 tbs olive oil, 1 clove of minced garlic, minced basil, black pepper and salt. Set aside.
Once the water is boiling, add pasta and bouillon cube. Cook according to package instructions.
While the pasta is cooking, add 1 tbs olive oil to a large sauté pan over high heat. Add cut up asparagus, two cloves of minced garlic and red pepper flakes to the sauté pan. Stir for one minute over high heat, turn down heat to medium low, cover sauté pan with lid and cook asparagus for 4 minutes – stirring occasionally.
When the pasta is ready, drain and add to the asparagus. Add minced sun dried tomatoes and lemon basil dressing and stir until combined. Sprinkle with parmesan cheese and gently toss before serving.